200g digestive biscuits, blitzed into a crumb 

Cloves from 1 bulb of black garlic 

60g melted butter 

1 tsp vanilla essence 

1 tbsp fine caster sugar 

1tbsp cocoa powder 

180g dark chocolate 

45g milk chocolate 

300ml double cream 

1 tbsp cocoa powder 

250g cream cheese 

150g fine caster sugar 

Blitz the biscuits in a food processor to form a fine crumb. Add the black garlic and pulse until thoroughly combined. Add the butter, vanilla essence, caster sugar and cocoa and pulse to combine. Tip into a lined tin and press down firmly with the back of a spoon. Place in the fridge to set for at least an hour.  

Break the dark and milk chocolate into a heat proof bowl and melt it gradually on the hob over a small pan of simmering water, stirring continuously until melted, then set aside. Pour the cream into a bowl and whisk for 2-3 minutes (until stiff peaks form). Fold in the cocoa powder.  

In a separate bowl whisk together the cream cheese and sugar, add in the cream, then fold in the chocolate. 

Remove the tin from the fridge and spoon the cheesecake mixture over the top, pushing it down and smoothing it out to the sides until you have a nice even layer. Place it back in the fridge to set for at least 1 hour.  

Release the cheesecake from the tin and gently transfer it to the cake stand or plate. Decorate with your choice of chocolate eggs and serve with a side of extra cream.